rice

  • Triple Pepper-Crowned Risotto

    Weekly Recipe: 
    NonWeekly
    Eat like royalty with this dish that tastes just as good as it looks.

    2 cups short-grain brown rice

    4 cups vegetable broth

    1 onion, diced

    3 to 4 cloves garlic, minced

    8 ounces mushrooms, sliced

    3 to 4 cups kale, stems removed and leaves torn into pieces and cooked

    Red, yellow, and orange bell peppers, steamed or roasted

    In a rice cooker or on stovetop, prepare the rice as directed using the broth (not water) and add the onion, garlic, and mushrooms. Stir the warm rice for about 1 minute, until it uniformly becomes a bit creamier and stickier—you now have risotto! Arrange a bed of cooked kale on each plate and, using a small bowl or teacup as a mold, scoop about ½ cup of risotto onto the kale. Crown the risotto with peppers and serve with a salad or steamed broccoli. Source: Reprinted by arrangement with AVERY, a member of Penguin Group (USA) LLC, A Penguin Random House Company from The Prevent and Reverse Heart Disease Cookbook. Copyright © Ann Crile Esselstyn and Jane Esselstyn, 2014.

    Serves 4

  • Good News About Rice

    Research analyzing 235 types of rice from around the world has found its glycemic index (GI) varies from one type of rice to another, with most varieties scoring a low to medium GI.

  • Dirty Rice

    Weekly Recipe: 
    NonWeekly
    [title]

    Servings: 6 (1 1/3 cups per serving)

    Total Time: 1 hour 5 minutes

    Ingredients:

    1 ½ cups long grain rice

    3 cups reduced-sodium chicken broth

    1 tablespoon coconut oil

    10 ounces cooked chicken andouille or other spicy chicken sausage, cut into ½ inch plates

    1½ cups chopped yellow onion

    1¼ cups chopped celery

    1 cup chopped green bell pepper

    1 cup chopped red bell pepper

    2 cloves garlic, minced

    2 teaspoons chopped fresh thyme leaves

    ¼-½ teaspoon cayenne pepper

    salt to taste

    Bring rice and broth to boil in large saucepan. Reduce heat to low, cover, and simmer at lowest bubble until liquid is absorbed and rice is tender; about 20-40 minutes. Remove from heat and let stand, covered, for 10 minutes. Heat oil in large nonstick skillet over medium heat. Add sausage and cook, stirring, until it begins to brown. Add onion, celery, green and red bell pepper, garlic and cook, stirring, until onion is soft. Stir in thyme, cayenne to taste and salt. Stir the sausage mixture into rice and serve.

  • truRoots Germinated Brown Rice Salad with Soy-Ginger Dressing

    Weekly Recipe: 
    NonWeekly

    Servings: 4

    Ingredients:

    1 cup truRoots Germinated Brown Rice

    ½ cup green beans, cut into ½ inch slices

    ½ cup shredded carrots (optional)

    1/3 cup sliced scallions, white and green parts (about 2 scallions)

    2 tablespoons rice vinegar

    2 tablespoons tamari or soy sauce

    1 ½ tablespoons olive oil

    2 teaspoons honey

    1½ teaspoons freshly grated peeled ginger

    ½ teaspoons minced garlic

    1/8 teaspoon salt

    Prepare truRoots Germinated Brown Rice according to package directions using 1¾ cup water. Transfer rice to bowl and let cool to room temperature. Cook green beans in medium saucepan of boiling water until they are bright green, about 1 minute. Drain and toss in with rice. Add scallions and carrots. Whisk together the rice vinegar, tamari, olive oil, honey, ginger, garlic and salt. Pour dressing over rice and toss and fluff with fork.

  • Make the Rice Choice

    by Melania Junnti
  • Color My Rice

    And you thought choosing brown over white was all you needed to know when it came to rice. Turns out colored rice not only provides a fresh new palette for traditional rice recipes, it also serves up big nutritional benefits as well.

    Color: Red

    By Susan McDaniel